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Lemon Olive Chicken with Couscous




Source of Recipe


Everyday with Rachael Ray






Recipe Introduction


serves 4
prep 10 min
cook 1 hour





List of Ingredients



• 3 tbsp olive oil
  
• 2 1/2 lbs chicken thighs and drumsticks, skin removed
  
• 1 onion, chopped
  
• 1 clove garlic, finely chopped
  
• 1 c chicken broth
  
• 2 lemons, quartered
  
• 1 c drained spanish green olives, rinsed and halved lengthwise
  
• 1 sprig thyme
  
• salt and pepper
  
• one 10 oz box (1 1/2 cups) couscous
  






Instructions



1. In large, deep skillet, heat 2 tbsp oil over medium heat. Add the chicken and cooking turning occasionally with tongs, until golden-brown, 6-8 min. Transfer to a plate and set aside.
   
2. In same skillet, add the onion and cook over medium heat, stirring, until softened, about 3 min. Add the garlic and stir for about 1 min. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan and add the lemons, olives and thyme. Season lightly with salt and pepper. Bring to a simmer, cover and cook over low heat until the chicken is falling off the bone, about 50 min.
   
3. About 10 min before the chicken is don, in a small, heavy saucepan, bring 1 1/4 cups water to a boil. Stir in the remaining oil and the couscous; remove from the heat, cover and let stand 3 min. Divide the couscous among 4 plates and top with 2-3 chicken pieces and some sauce.